Hill Chips Recipe
Make Hill Chips Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Prep
Seasoning & Finish
Frying / Oil
Method
Potatoes & Prep
- 1
Wash and slice
Scrub the russet potatoes under cold running water to remove dirt. Do not peel unless you prefer peeled chips—leaving skins on adds texture. Using a sharp chef's knife or mandoline set to 2–3 mm, slice the potatoes into uniform thin rounds (about 1/16–1/8 inch). Transfer slices into a large bowl as you work.
- 2
Rinse and soak
Rinse the potato slices in a colander under cold water until the runoff is clear to remove surface starch. Place the rinsed slices into a bowl or container and cover with 1 liter of cold water. Refrigerate and soak 30 minutes to 2 hours (longer soaking removes more starch and yields crisper chips).
- 3
Ice bath
Prepare an ice bath with the 3 cups of ice and enough cold water in a large bowl. After soaking, drain the potato slices and transfer them briefly to the ice bath for 5 minutes to firm the potatoes and stop any residual enzymatic action. Drain well and spread slices in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — moisture prevents proper crisping and causes oil splatter.
Frying / Oil
- 4
Heat the oil
Pour approximately 1 liter of neutral oil into a large heavy-bottomed pot or deep fryer, filling no more than half the vessel to leave room for bubbling. Attach a deep-fry thermometer and heat oil to 325°F (163°C) for the first cook. Maintain steady heat — adjust burner as needed.
- 5
First fry (blanch)
Working in small batches (enough so slices move freely), gently lower potato slices into the oil using a spider or slotted spoon. Fry at 325°F (163°C) for 3–4 minutes until the potatoes are softened and pale blonde but not browned. Remove the blanched slices to a wire rack set over a sheet pan or to paper towels to drain and cool. Repeat until all slices are blanched.
- 6
Raise temperature
After all batches are blanched and cooled, raise the oil temperature to 375°F (190°C). Allow the oil to stabilize at that temperature for a few minutes before the second fry.
- 7
Second fry (crisp)
Again working in small batches, fry the blanched potato slices at 375°F (190°C) for 2–3 minutes, or until they turn golden brown and crisp. Stir gently during frying to prevent sticking and to ensure even browning. Remove chips with a spider or slotted spoon and transfer to a wire rack or paper towels to drain. Season immediately.
Seasoning & Finish
- 8
Season while hot
While the chips are still hot and slightly oily, sprinkle 2 teaspoons kosher salt evenly over them. Add the 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder; toss lightly to coat evenly. If you prefer a buttery finish, drizzle the 2 tablespoons melted butter over the chips and toss gently.
- 9
Optional finishing touches
If using, sprinkle 1/2 teaspoon finishing salt sparingly to intensify flavor. Add 2 tablespoons finely chopped fresh parsley for color and brightness. Taste and adjust seasoning — add more salt, pepper, or paprika to preference.
- 10
Serve
Serve the Hill Chips immediately while hot and crisp. Leftovers lose crispness quickly; to re-crisp, spread on a baking sheet and heat in a 375°F (190°C) oven for 5–8 minutes.